Elizabeth Tatarinoff's Winter Borscht

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Recipe Information

Total Time:

Servings:

Beets are delicious and full of nutrition but are all too often apathetically cast aside. This delightful borscht makes these jewel-colored root vegetables shine.

Ingredients

4 small to medium beets

3 tablespoons vegetable oil or butter

2 yellow onions, peeled and finely chopped

1 carrot, finely chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon sugar

2 quarts beef broth or vegetable broth

1/2 head cabbage, shredded

1 turnip, peeled and shredded

1 celery root, peeled and shredded

3 to 4 red potatoes, diced

2 tablespoons chopped fresh dill, plus extra for serving

2 teaspoons red wine vinegar or lemon juice

Salt and pepper to taste

Sour cream for garnish

Preparation

In a heavy pot, heat oil or butter over medium heat. Sauté onions, carrots and garlic for 5 minutes or until onions are tender and lightly golden. Stir in tomato paste and sugar and cook for 1 minute more. Pour in stock and blend well with onion mixture.

Add cabbage, turnips, celery root and potatoes and simmer for 10 minutes. Stir in beets and cook for 5 minutes more. Stir in dill and vinegar or lemon juice. Season with salt and pepper.

Serve garnished with sour cream and chopped dill, and pass the pepper mill